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Loanding
Today calzones are most commonly stuffed with the exact same toppings that go on a pizza which, besides the crust issue, was one of my main problems with it. I mean, why not just fold a pizza in half, and call it a day? So, I decided to do what I hear is a more traditional filling featuring ricotta, fresh mozzarella, and ham. The result was as enjoyable as it was surprising.
Ingredients
- ounces prepared pizza dough: 24 piece
- slices prosciutto: 8 piece
- ricotta cheese: 2 cups (drained)
- salt: 0.5 tsp
- black pepper: 0.5 tsp (to taste, freshly ground)
- cayenne pepper: 0.5 tsp
- ½ cups finely diced smoked ham: 1 piece
- ounces fresh mozzarella cheese, thinly sliced, drained on paper towels: 4 piece
- extra-virgin olive oil: 1 tsp
- cornmeal: 1 Tbsp
- egg: 1 piece
- water: 1 tsp
- freshly grated Parmigiano-Reggiano cheese: 1 Tbsp
- marinara sauce for dipping: 2 cups (heated, optional)
Metric Conversion
Stages of cooking
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Preheat oven to 500 degrees F (260 degrees C). Line a baking sheet with parchment paper.
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Divide dough into 4 equal portions; shape each into a ball. On a lightly floured surface, flatten each dough ball into a flat circle and roll out into an 8- or 9-inch circle.
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Place 2 prosciutto slices on one half of each circle of dough, leaving a 1-inch empty border. Spoon ricotta cheese on prosciutto. Season with a pinch of salt, pepper, and cayenne pepper. Top with chopped ham, mozzarella slices, and a drizzle of olive oil.
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Moisten edge of dough with a bit of water using your fingertip. Fold the empty half of the dough over the filling and lightly seal edges. Crimp the edges up to completely seal the calzone.
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Sprinkle lined baking sheet with cornmeal. Transfer calzones to baking sheet. Cut several small slits in the top of the crust with the tip of a knife to allow for venting.
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Beat egg with water to make egg wash. Brush the calzones with egg wash. Dust with grated Parmigiano-Reggiano cheese. Remove excess cornmeal and grated cheese from around calzones to avoid smoke from the hot oven.
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Bake in preheated oven until browned, about 15 minutes. Let cool 15 minutes before serving. Serve with heated marinara sauce for dipping. Chef John
